Dashi is a traditional Japanese stock and is used in "Shojin-Ryori," a dish that dates back to the Kamakura Era (1185-1333). Shojin-Ryori was born from the ideals of Buddhism (therefore, vegetarian) and cooked with vegetables and/or soy products. These ingredients are never eaten raw; they are always heated along with Kombu Dashi.

In the Edo Era (1603-1867), Yoichi Tosa found that smoking bonito (dried fish skipjack tuna) preserved it for longer. This smoked bonito became known as katsuo-bushi. After the discovery of katsuo-bushi, cooks began adding it to their kombu (kelp) dashi, contributing more complex flavors to this simple umami broth. This blend of katsuo-bushi and kombu created a refined and nuanced broth that became known as Ichiban dashi.

AWASE DASHI from the Matsumaeya Company is a blend of some of the very finest ingredients available. AWASE DASHI contains Ma kombu ("the king of kelp"), bonito and sardines, allowing chefs to create the best Ichiban dashi boasting a rich umami flavor and mild taste with minimal effort.

To make Dashi, fill a pot with one liter of water, add one pack of AWASE DASHI, and allow to soak for thirty minutes. This alone will achieve the umami component. After soaking, place on low to medium heat for fifteen minutes (do not allow to boil), remove from heat and allow to sit for fifteen minutes to create the best quality dashi.

Japanese cuisine, which is heavy in both fish and vegetables, cannot work without utilizing umami-rich dashi as one of its key components. But this is not true for only Japanese cuisine: even in Western cooking, Dashi's wealth of umami can add a greater depth of flavor in meat dishes without adding any trace of fish aroma, due to the smoking technique used for the bonito. The sweetness of Kombu and umami has a harmonious relationship that creates a more complete flavor for any dish.

Ingredients: Japanese kelp (ma-kombu), bonito flakes, Japanese sardines

Shelf life: 6 months; store in a cool, dark and dry place. After opening, use as soon as possible for best aroma and flavor. After making dashi, keep refrigerated and use within two days for best quality.

The Company: Matsumaeya, the distributor of AWASE DASHI and MA-KOMBU, was founded in 1912. It is located in the city of Osaka. Osaka has long been an important commercial city which in past centuries catered to the nearby imperial city of Kyoto. Osaka therefore developed a tradition for the highest quality of food products, including kombu. These products have long been shipped to Osaka from every part of the country. Matsumaeya Company, in addition to supplying dried raw kelp, also produces the finest quality kombu-derived products.

Size: 31.75 OZ. (900g)

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